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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 42 |
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My husband loves whole wheat bread, so I have adapted most of my recipes to accommodate his taste buds. The creamy honey butter adds a little sweetness to these airy golden brown yeast rolls. -Linda Gunn, Reynolds, Georgia Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm buttermilk (110° to 115°) |
1/2 cup butter, melted |
1/3 cup honey |
3 cups king arthur premium 100% whole wheat flour |
1 teaspoon salt |
1 teaspoon baking soda |
1-1/2 to 2-1/2 cups king arthur unbleached all-purpose flour |
additional melted butter |
honey butter: |
1 cup butter, softened |
1/2 cup honey |
Directions:
1. In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, beat butter and honey until smooth; serve with rolls. Yield: 3-1/2 dozen.
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